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How to Make Boston Cream Pie Cupcakes:

A Delicious Twist on a Classic Dessert

Introduction:

Craving a sweet, creamy treat with layers of rich flavor and a decadent finish? Boston Cream Pie Cupcakes are a fun, bite-sized version of the beloved classic dessert. These cupcakes are filled with a luscious custard, topped with a smooth chocolate glaze, and the soft, fluffy cake creates the perfect balance of textures. Perfect for any occasion, whether it’s a special celebration or a weekend treat, these cupcakes will surely become a favorite in your dessert rotation.

In this guide, we’ll show you how to make the perfect Boston Cream Pie Cupcakes that are sure to impress your family and guests.

What Are Boston Cream Pie Cupcakes?

Boston Cream Pie Cupcakes are a miniature version of the iconic Boston Cream Pie, which is a light sponge cake filled with creamy custard and topped with a glossy chocolate ganache. The cupcakes feature the same signature flavors, but in a convenient, single-serving size that’s easy to enjoy. These cupcakes feature fluffy vanilla cake, a rich and creamy custard filling, and a decadent layer of chocolate glaze that’s smooth and glossy.

Ingredients

for Boston Cream Pie Cupcakes

For the Cupcakes:

All-Purpose Flour: 1 1/2 cups, for the base of the cupcakes.
Baking Powder: 1 1/2 teaspoons, to help the cupcakes rise and become light and fluffy.
Salt: 1/4 teaspoon, to balance the sweetness.
Unsalted Butter: 1/2 cup (1 stick), softened. Butter gives the cupcakes richness and flavor.
Granulated Sugar: 3/4 cup, for sweetness.
Eggs: 2 large, for structure and richness.
Vanilla Extract: 1 teaspoon, for a classic vanilla flavor.
Milk: 1/2 cup, to add moisture and help create a soft texture.
Sour Cream: 1/4 cup, for extra tenderness.

For the Custard Filling:

Whole Milk: 1 cup, for a rich custard base.
Egg Yolks: 4 large, to thicken the custard and give it a creamy texture.
Granulated Sugar: 1/2 cup, to sweeten the custard.
Cornstarch: 2 tablespoons, to help thicken the custard.
Vanilla Extract: 1 teaspoon, for flavor.
Unsalted Butter: 2 tablespoons, for richness and smoothness.

For the Chocolate Glaze:

Semisweet Chocolate Chips: 1/2 cup, for a rich, chocolatey topping.
Heavy Cream: 1/4 cup, to melt the chocolate and create a glossy finish.
Butter: 1 tablespoon, for added smoothness and shine.

Equipment You’ll Need

Cupcake Tin: To bake the cupcakes.
Paper Cupcake Liners: To line the cupcake tin and prevent sticking.
Mixing Bowls: For preparing the cupcake batter, custard, and glaze.
Hand Mixer or Stand Mixer: To cream the butter and sugar and mix the cupcake batter.
Saucepan: For making the custard filling.
Whisk: To mix the custard and glaze ingredients.
Spoon or Piping Bag: To fill the cupcakes with custard.
Spatula: For spreading the chocolate glaze over the cupcakes.

How to Make Boston Cream Pie Cupcakes

Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Amish Peanut Butter Cream Pie

Gradually add the dry ingredients in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.

Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.

Step 2: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Custard Filling

While the cupcakes are cooling, prepare the custard filling.

In a medium saucepan, heat the whole milk over medium heat until it begins to simmer (don’t let it boil). Remove the saucepan from the heat and set aside.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add about 1/2 cup of the hot milk to the egg mixture while whisking constantly to temper the eggs. Once the egg mixture is warmed, slowly pour it back into the saucepan with the remaining milk, whisking constantly.

Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 2-3 minutes. Remove from heat and stir in the vanilla extract and butter. Let the custard cool for a few minutes before transferring it to a bowl and covering it with plastic wrap. Chill in the refrigerator for at least 30 minutes.

Step 4: Make the Chocolate Glaze

To make the chocolate glaze, place the chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the butter and mix until glossy. Let the glaze cool slightly before using.

Step 5: Assemble the Cupcakes

Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake, creating a hole for the custard filling.

Spoon the chilled custard into a piping bag or a small plastic bag with the tip cut off. Pipe the custard into the hole of each cupcake until it’s filled.

Step 6: Top with the Chocolate Glaze

Spoon the chocolate glaze over the top of each filled cupcake, allowing it to spread and cover the top in a smooth layer. If desired, you can use a spatula to help smooth the glaze over the top for a more polished look.

Step 7: Serve and Enjoy

Allow the chocolate glaze to set for a few minutes before serving the cupcakes. These cupcakes are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2-3 days.

Tips for Perfect Boston Cream Pie Cupcakes

Chill the Custard: Be sure to chill the custard filling for at least 30 minutes before piping it into the cupcakes. This helps it firm up and makes it easier to fill the cupcakes without it spilling over.
Use High-Quality Chocolate: For the chocolate glaze, use good-quality semisweet chocolate for the best flavor and glossy finish.
Customize the Filling: While vanilla custard is traditional, you can experiment with other fillings, such as pastry cream or whipped cream, for a different flavor.
Make Ahead: These cupcakes can be made ahead of time. Just store them in the refrigerator and assemble them the day before you plan to serve them for the freshest taste.

Variations of Boston Cream Pie Cupcakes

Mini Boston Cream Pies: For a more elegant presentation, make mini versions of these cupcakes by using a mini muffin tin and smaller amounts of custard and glaze.
Dark Chocolate Glaze: For a deeper, richer flavor, use dark chocolate chips for the glaze instead of semisweet chocolate.
Fruit-Filled Boston Cream Cupcakes: Add a layer of fresh berries, such as raspberries or strawberries, underneath the custard for a fruity twist on the classic.

Conclusion

Boston Cream Pie Cupcakes are a delightful and easy-to-make treat that combines the best parts of a Boston Cream Pie in a convenient, individual-sized cupcake. With a moist vanilla cake, creamy custard filling, and rich chocolate glaze, these cupcakes will quickly become a favorite in your dessert collection. Perfect for special occasions or just a fun, indulgent snack, this dessert is sure to impress everyone who tastes it!